I am a total Jersey Girl. I have always lived here and aside from occasionally threatening to move to Florida or Las Vegas, I most likely always will live here. I love being within a few miles of a mall, having real cheesesteaks, hoagies and pork roll. I love being 5 minutes from Philly and an hour from Atlantic City. Even more, I love the shore. I will go to the shore in any season, not just the summer to lay out. Even in the cold winter the smell of the ocean will calm me.
When I first heard there was going to be a cookbook with recipes from up and down the coast from different shore restaurants, I needed to get my hands on a copy. The Jersey Shore Cookbook: Fresh Summer Flavors from the Boardwalk and Beyond was everything I dreamed of and more. Aside from the recipes from different shore towns, some I have never visited but need to this summer, there were great blurbs about each of the restaurants featured. Almost all the recipes came accompanied by mouth watering photographs, and after minimal debate I knew the Lobster Roll from Brandl in Belmar would be the first recipe I tested out.
The lobster roll was a seafood salad type sandwich that I have made many times since, not just for lunch but for dinner when I don’t feel like cooking on the stove as well. The original recipe says to use hot dog buns, but I used soft Italian rolls instead. I find they hold up better as well as hold more of the yummy lobster salad inside, a double win. You could use french fries, a salad, tater tots, chips or anything you like as an accompanying side, and I like to use Goldfish. The Goldfish not only go along with the shore/fish theme, but also are one of the boys’ favorite snacks.
- ¾ cup of mayonnaise
- squirt of freshly squeezed lemon juice
- freshly ground black pepper to taste
- freshly ground sea salt, to taste
- a couple pinches of Old Bay seasoning
- dash Worcesterhire sauce
- dash Tabasco sauce
- ¼ cup diced sweet onion
- ½ cup diced celery
- 1 pound shelled lobster meat in bite sized chunks
- softened butter
- 4 hot dog buns
- In a medium bowl, combine mayonnaise, lemon juice, pepper, salt, Old Bay, Worcestshire sauce, Tabasco. Taste and adjust seasoning as desired.
- Stir in vegetables. Gently stir in lobster.
- Butter both sides of hot dog buns. Toast them in a skillet or under the broiler. (This is easiest done on a griddle pan on the stovetop. Use a spatula to press the buns as the bottoms toast, then flip them to toast the other sides.)
- Fill toasted buns with lobster salad. Serve immediately.